- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 2 medium bell peppers, chopped. If you have any roasted chili peppers in the freezer from last summer, now is the time to use them.1 – 2 pounds ground beef or turkey
- 2 -3 tablespoons chili powder, to taste
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 large cinnamon stick
- 2 15-0z cans pinto beans, drained
- 2 15-0z cans black beans, drained
- 1 28-0z can diced tomatoes
- 2 cups chicken broth
- 1-1/2 ounces bittersweet chocolate, chopped
Saute onion, peppers and garlic in oil until vegetables soften. Add ground meat and saute until no longer pink, breaking up large pieces with a fork. Mix in chili powder, cumin, oregano and the cinnamon stick and stir well. Add beans, tomatoes and juice, broth and chocolate. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for about 1-1/2 hours. Season with salt and pepper. The longer it simmers, the better it gets. Serve with tortilla chips, sour cream, cilantro, tomatoes and avocado. Add a pan of cornbread and you’ve got a perfect meal.
I’ve entered this recipe in the Chili Cook-Off Challenge at Foods and Flavors of San Antonio.